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WARNING: This website is not about kale and mung beans nor gluten, dairy, sugar and chocolate free brownies. Although when it comes to brownies I don't discriminate.… it’s just that this [MODEL] and many others in this blog, have a wider appetite than just “conventional model food”.

If you are obsessed with food and interested in fashion, you've probably come to the right place! As a model it's kind of tough having a passion for something that has the power to crumble my career (mmmm, crumble.....) But I believe that with a healthy mind, body and appetite, I can indulge my love for food and enjoy a fun and rewarding career as a model.

Here I will give you a taste of my favourite (and not so favourite) food spots. As well as a behind the scenes peek into my modelling world and dish up some spicy conversations with the big guns in the food and fashion industry.

DISCLAIMER: No models became too fat in the making of this website.

5MI5M DREW HARRISBERG

[5 MOUTHFULS IN 5 MINUTES] Drew HARRISBERG

5MI5M DREW HARRISBERG

[5 MOUTHFULS IN 5 MINUTES] Drew HARRISBERG

Q: They say abs are made in the kitchen. Yours are looking pretty ace so what are you good at rustling up with your pots and pans?

A: Well, they should be saying “Abs are made in the gym and revealed in the kitchen”. I’ve been a mostly plant-based paleo guy since being diagnosed with diabetes 6 years ago. My girlfriend Carly and I have figured out delicious low-carb, paleo options for almost all of our favourite meals (even the naughty ones like chocolate cake, brownies, pancakes, you name it) We’re actually just about to do a kitchen overhaul and exchange our old unhealthy/toxic pots and pans for healthy, non-toxic versions. So, if abs are made in the kitchen like they say, then maybe the overhaul will transform my lagging 6-pack into an 8-pack. Who knows?

Q: You and your gorgeous girlfriend Carly competed in this years Ninja Warrior. What else do you enjoy doing together that gets you a little sweaty and out of breath?

A: There’s actually this amazing full body workout we do in the bedroom where we are both in a horizontal position…push ups. It works every muscle in the body and gets you hot and sweaty. Jokes aside, there are so many fun things we do together that get us warm and toasty. We do full body circuits at home and at the gym, stair sprints, long runs, play sports, beach runs, aerial yoga, bikram yoga, the list goes on and on.

Q: What’s the one food you would smuggle under the table to your dog Dennis than have to eat yourself?

A: I never eat anything I don’t wholeheartedly enjoy, however when I go over to my mum’s house for dinner, she wayyy over-steams the broccoli and turns it into a mushy mess on a regular basis, so I literally hand feed it to Dennis under the table. He loves it! (Mum, if you’re reading this, sorry not sorry). The truth is, we have an amazing honest and open relationship so I always say it to her face. Mum,.The broccoli. F**k!

Q: If you could be diabetes free for a day what would you devour?

A: Well, as I said before I’ve been strictly gluten free and paleo for almost 6 years now, and despite still enjoying amazing healthy versions of all of my favourite meals and desserts, I still literally dream about eating the naughty stuff back when I was diabetes-free. The other night I had a dream about eating a piece is Iggy’s sourdough. I know it sounds boring to most people, but when you eat like I do - that’s considered a treat!

Q: As a musician you’d probably agree with the expression music is food for the soul. What else in life feeds your soul?

A: Nature is my saviour in this modern world, but the ocean in particular is a special place for me. I swim in the ocean every single morning of the year regardless of the weather. I literally never miss a day. It sets my mood for the day, improves my productivity, and feeds my soul with the energy I need to take on the world. But there is one other thing that has completely changed me: my dog, Dennis. He’s so special and unique that he has his own instagram account with over 30k followers. He also had a video created about him by an animal-related media account (The Dodo) which went viral. It’s had over 20 MILLION views! #prouddogdad

5MI5M TAHLIA GIUMELLI

5MI5M TAHLIA GIUMELLI

Q: Would you rather do meat free Mondays, wheat free Wednesdays or fruit free Fridays?

Absolutely meat free Mondays. That’s something we do in our house already.

Q: You’re dating one half of the Burgess twins. Finish off these foods with your perfect pair....

A; Chocolate &……….popcorn

A; Hot chips &…………fish

A; Banana &…………….mango smoothies

A; Cheese &…………….biscuits

A; Ice cream &…………brownies

Q: Now you have little Ted the cavalier, who’s food would you enjoy secretly slipping dog biscuits into?

A; I’m always playing practical jokes on Tom so he would be my number one choice but my sister enjoys stitching me up too. However, our dog is really spoilt and eats mostly human food, I think he eats better then us sometimes, haha!

Q: You shoot regularly for The Glam Corner. Where’s the most glamorous place/restaurant in the world you’ve eaten?

A; Tom and I are both massive foodies and big travellers. Last year when we visited Dubai, Tom and I went to visit the Burj Khalifa and ate at the worlds tallest restaurant with the most amazing food. The Dorchester in London was probably the most glamorous though.

Q: What does Tom need to cook you to guarantee he’ll get lucky?

A; Just cook dinner. Anything really. I’m an awful cook and he’s fantastic in the kitchen. Just put food on the table and it’s a done deal!

MINI MORSEL THE PACIFIC CLUB

[MINI MORSEL] The Pacific CLUBSYDNEYNovember 4th 2018

MINI MORSEL THE PACIFIC CLUB

[MINI MORSEL] The Pacific CLUBSYDNEYNovember 4th 2018

Nothing says self-employed married couple with a baby like a weekday lunch date. And where better than Bondi’s newest hot spot, The Pacific Club. Taking pride of place on the promenade it fills the three quarter casual restaurant space that Bondi definitely lacks. Cool, calm and collected on the outside, sleek, modern and edgy on the inside. The kind of restaurant that ticks both the fancy but thong wearing boxes equally.

Nothing says ocean side restaurant like whole grilled prawns. Beautifully smoky and plenty of flesh to sink your teeth into. Seasoned using flavours from the sea, the kelp butter and succulents were a great twist on an old favourite.

Continuing our under the water theme the charred octopus was incredible. The sweet capsicum paired with the sharp radish was a welcome flavour combination against a meat that can sometimes have a tendency to taste quite bland. Cooked on the grill I believe there is no other way to enjoy this eight tentacled create.

So I wouldn’t normally get this excited about pork, it’s probably one of my least favourite of all the meats but this was delicious. Super soft and and rich and who would’ve thought pork and cheese would be a marriage made in heaven.

With the name ricotta gnudi there was no way I wasn’t ordering this dish. It doesn’t get much cuter than gnudi, it also doesn’t get much yummier. A cross bread between a dumpling and gnocchi these cheesy balls were everything I imagined and the toasted brown rice was a great textural addition. I highly recommend you order this, even if only for the name.

Taking after her mamas sweet tooth I think this was V’s first taste of sugar. Unless someone has done a sneaky that I’m unaware of….Either way V gave it the thumbs up.

These desserts were right up Georges ally. If you’re anything like him than sweet sweets are not your vibe. With more savoury than sugary ingredients this woodfired pear and ginger cake with aniseed myrtle ice cream was indeed a clever dessert with a trinity of textures and a cake that was incredibly moist.

My favourite however was the white chocolate mousse. It had more a cheesecake texture, which is no bad thing, and I loved the tangy taste of the freeze dried raspberries.

The food I thought was great, the portion sizes not so much. An extra prawn or slice of pork or the other half of the cake wouldn’t have gone a miss.

If you’re into BBQ, chargrilled, woodfired, blackened delights than The Pacific Clubs custom made oven will have you drooling as it dishes up all of the above. And more.

I’ll be back to try the ‘more’.

Baby Appetite Rating

Pros:

A handful of tables at the front of the restaurant offer ample room to swing a cat……..or park a pram.

Welcomed with open arms by the staff.

Highchairs are readily available for little ones wanting to join the party.

Cons:

Sadly stinky nappies will have to wait until you get home (unless discreet under the table changes are your thing). However, baby changing facilities I have been told are in the pipeline.

5MI5M JESSICA VANDER LEAHY

5MI5M JESSICA VANDER LEAHY

Q: You started the wonderful movement Project WomanKIND but what KIND of wonderful food do you eat if you’re feeling:

Greedy: Ice-cream, and plenty of it.

Lazy: Baked beans served on fresh white bread and lots of butter.

Happy: Cold, crisp watermelon because I’m most happy on a hot day.

Adventurous: Seafood; preferably something I caught myself.

Q: Describe your boobs as a food.

A: LOL! Okay, ummmmm... juicy, juicy mangoes.

Q: What’s your most embarrassing food related story?

A: I just think anytime you have food stuck in your teeth and no one has told you, is just the worst. And it happens to me all the time!

Q: As a writer you have a way with words. What would you say to young boys and girls struggling with body image and confidence?

A: For young people I think the best thing they can do is really try and do whatever they can to encourage love for their bodies; respect your body, feed it as well as you can, and the only diet you should go on is a social media diet of positivity; don’t follow people who make you feel less than, instead indulge in people who feed your spirit and your mind with ideas that have you feeling excited about life✨

Q. Bread roll, sausage roll or jam roly poly?

A: Bread roll! In fact one of my fave people on Insta to follow is @breadfaceblog she just sticks her face in bread and it’s mesmerising.

INTERVIEW NATHAN SASI

INTERVIEW NATHAN SASI

"Sasi by name, VERY Sasi by reputation."

When I say chef what image does your mind conjure up? A slightly tubby, somewhat angry individual? What about a wholesome looking, grandparent type? Or maybe a cheesy, bring-home-to-your-mum kind of guy? Or perhaps a hairy, rather unkept fellow? Well scrap all that as I introduce the new bread of chef. Welcoming Nathan Sasi to the Model Appetite table this dapper, ink laden, swoon inducing, buff dude is putting the oooo in fooood.

CAMPAIGN BONDI BEACH BABY

CAMPAIGN BONDI BEACH BABY

Oooh BABY, baby. Ooh BABY, baby

We first met on the birth ward at Prince of Wales Private Hospital, not long after discovering that we lived a mere 30 second walk away from each other, a few weeks later our paths crossed again at the same Bondi mothers group and finally it was our shared taste in a morning cuppa at Bru Coffee that solidified a friendship. Whether you believe in fate or plain old coincidence you can’t deny that our stars were aligned and we were destined to be buddies……….Bondi beach buddies.

This beautiful, Bondi mama just so happens to be the owner, creator and all round mum-spirator of Bondi Beach Baby. Now assuming that you don’t walk around Bondi with your eyes closed I would guarantee that you’ve seen her gorgeous swaddles gracing the many prams on the Bondi catwalk. And as of today she has launched her newest addition Holiday to the range and it was mine and Valentina’s absolute pleasure to be a part of it (even if V’s expression isn’t quite portraying the same level of enthusiasm).

And of course we all know you can’t take an epic photo without an epic photographer. Capturing these sunkissed shots was my partner in crime, Georges Antoni. Put this man on the beach with a camera in hand and his *ahem* favourite subjects and you’ve got yourself one very happy hubby.

As the name would suggest the Holiday swaddle is inspired by European vacations and Australian beaches so what better place to shoot than on one of Australias most iconic beaches (plus it’s just down the road).

And thank goodness it was as miss sleepy head slept through her call time of 4pm and we only just made the last light. I know she’s only young but Valentina really needs to work on her professionalism when it comes to arriving to work on time. However, maybe it was a blessing in disguise as it’s the gorgeous golden glow that encapsulates what it means to be on holiday.

We wanted this shoot to be full of energy and love and highlight the bond between a mother and child. Teena is so passionate about her brand and as a mother of two herself she understands the joy and excitement of being a parent and her swaddles reflect these emotions through their bold, happy and vibrant designs.

Giving us her best “Blue Steel” a.k.a “Grumpy Baby”, for the duration of the shoot, it was only after she was snuggled up in her fluffy white robe and tucked away in her pram that she cracked us a smile. Typical model. I promise she didn’t get that from me…..

Energetic, fashionable, vibrant and just plain cool, Bondi Beach Baby has you and your baby covered. Get it? Covered. For a holiday that’ll set you back just $29.95 you’ve really got no excuse.

REVIEW BLANCA BAR & DINING

REVIEW BLANCA BAR & DINING

While most people went to replenish their energies at Hurricanes, Oporto and Maccas, Georges, Valentina and I were refuelling on oysters and sashimi. Granted not the most obvious choice after a 14km fun run but I guarantee the most delicious.

P.S just for the record, when I say run I mean more of a medium paced stroll.

"BLANCA is a bit of all WHITE."

INTERVIEW SIAN REDGRAVE

INTERVIEW SIAN REDGRAVE

Take a pint of passion, a cup of humour, a pinch of self doubt, a splash of grit, a dash of courage, a handful of modesty, a drizzle of perfection, a gallon of flavour and you've just cooked up the finest female in the food industry. Leading the next generation in food her artistic, musical, fashion loving flare means her food doesn't only taste great but it looks sensational, sings to the soul and is setting the trend for future foodies.

LIFE BEHIND THE SCENES BAKE OFF FINAL 2018

"BAKING, burgers, balloons and a BLOODY merry time."

If you're looking for a spoiler you've come to the wrong place. I'm afraid my role as mum over ruled my role as a spectator, which meant packing up my picnic in exchange for baths, breastfeeding and burps right before the announcement of the winner of the Great Australian Bake Off 2018 was revealed. However, even if I did find out I couldn't tell you and if I did tell you I'd have to kill you. Death by sugar overdose anyone?

MODEL MADHOUSE FIRST DAY BACK

MODEL MADHOUSE FIRST DAY BACK

I knew this day would come.I knew I was ready.I knew I wasn't.I knew I would miss her.I knew I wouldn't.I knew I was excited.I knew I was terrified. One thing I knew for sure, if I didn't try, I would never know.

LIFE BEHIND THE SCENES [IT'S A GIRL!]

LIFE BEHIND THE SCENES [IT'S A GIRL!]

They say it's who you know not what you know. Now I don't know how to bake a three story, vanilla and lemon sponge cake with caramel sauce, decorated with berries, figs and rose petals. But I do know who can (commence unashamed name drop), winner of the Great Australian Bake Off 2016 Sian Redgrave, was the clever little sausage behind my incredible baby shower centrepiece.........among a few other things. Click through and get ready to drool.

LIFE BEHIND THE SCENES THE JOY OF BEING PREGNANT

"WELCOME to the world BABY girl."

I know, I know.....why am I posting about the joys of pregnancy when that ship has well and truely sailed? Ask my daughter Valentina. She decided life in my tummy was so 2017 and popped out three weeks early. So posting this today would have made more sense had she stayed rugged up inside but I guess that's the first lesson of parenthood. Nothing ever really goes to plan. Interviewed for The Chic Edit, my pregnancy in all it's glory.

MINI MORSEL QTEA

[MINI MORSEL] HIGH Tea at QTeaGOLD COASTJanuary 28th 2018

MINI MORSEL QTEA

[MINI MORSEL] HIGH Tea at QTeaGOLD COASTJanuary 28th 2018

High Tea, once a selection of breads, meats and cheese to be enjoyed back in the 1700s by the working man. Skip forward a few hundred years and it's now an excuse to dress fancy and eat tiny food off inappropriately (but highly necessary) tall stands and drown ourselves in tea. I bloody love high tea and I love how it's taken on a life of it's own. From the glamorous champagne high tea at The Ritz to a couple of homemade scones and jam in a country cafe.

High Tea at the QT however is a whole other story. Think Heston Blumenthal meets beach chic.

So this was a pretty special high tea. Not just for it's interesting and mind boggling delicacies but because it was in celebration of my ever expanding bump. A baby shower if you will with my three gorgeous sisters-in-law.

After ordering pretty pots of tea we took no time at all getting stuck into our towers of treats. Starting from the top and working our way down there were definitely some stand outs.

Now when you think macaron you think sweet? Right?.....Wrong. This sun-dried tomato macaron with a cream cheese filling, basil leaf and dehydrated black olive crumb was honestly to die for and a very happy surprise. The macaron itself was the perfect balance of soft vs crunchy.

The spring rolls were also a delicious and the soy sauce syringe added a quirky element to an otherwise quite simple but tasty food. The puff pastry eclair was another winner with a sun-dried tomato mousse filling, beetroot and truffle cream.

Moving onto the sweeter side of life I can't not mention the shortbread. Not only did they look adorable and had a body many woman would envy, the shortbread was soft and crumbly and tasted like pure sugar and butter. And who doesn't want a mouthful of that?

"Nothing goes better with TEA, than more tea."

Now you cannot have high tea with a scone and luckily QT did not disappoint. In fact, they came out guns blazing with not only a yummy tasting scone but it came complete with whipped cream, a chocolate twirl and ice cream cone hat. Not your typical high tea scone but just as marvellous.

In keeping with the beach theme I really enjoyed the mango mousse thong (that's flip flop for my British readers) with a biscuit base and marshmallow flower. The mousse was incredibly light and bursting with mango flavour.

Returning to the concept of savoury tasting sweet and sweet tasting savoury the Victoria Sponge sandwich (and by sandwich I mean cake) was super light and fluffy and had a delicious apricot jam filling.

It was down to our final mouthful. Sad but satisfied we all popped a beach ball into our mouth. An edible beach ball of course. An adult edible beach ball. A thin white chocolate shell with a cheeky pina colada cream filling all resting in a bucket of 'sand'. A delicate burst of flavour to finish off a fun and fancy high tea.

REVIEW ARDIGNA

REVIEW ARDIGNA

Have you ever imagined the day your life would end? I have. But not in a morbid way, just a curious, I wonder what’s the most likely scenario way. Never in a million years did I imagine it would be by an axe murderer in the black of night in the middle of the Sicilian countryside. Well today that’s what it felt like.

"To RICOTTA cake, or not to ricotta CAKE?........Well, that's a STUPID question."

GIRLS ON FILM MADDY KING

GIRLS ON FILM MADDY KING

Clearly there's no mistaking that Maddy King is a babe, however, her good looks and stunning figure don't only come down to a very, very fortunate dip in the gene pool. This gut specialist (I know it sounds a bit gross) also known as a Chi Nei Tsang, is all about finding your body's beauty from the inside. And while it's difficult to imagine a beautiful gut, just look at Maddy and that's all the proof you need.